There are some suppers that do not need much fuss to earn a permanent place in a family kitchen, and this slow cooker Amish-style beef broth ham pasta is one of them. It brings together the plain good sense of country cooking: a few affordable ingredients, a patient simmer, and a hearty bowl at the end of the day. Dishes like this have long been favored across Midwestern farm kitchens, where smoked meats, broth, and pasta or noodles could stretch a meal and warm folks clear through after a long day’s work.
This is a fine meal to serve with buttered green beans, cooked cabbage, roasted carrots, or a simple cucumber salad for a little freshness beside the rich broth. A pan of warm biscuits or a thick slice of homemade bread fits right in, and if you like, a spoonful of cottage cheese or applesauce on the side gives it that old-fashioned supper-table feel.
Slow Cooker 4-Ingredient Amish Beef Broth Ham Pasta
Servings: 6
Ingredients
2 pounds ham, cut into bite-size pieces
4 cups beef broth
12 ounces egg noodles or other short pasta
1 medium onion, diced
Directions
1. Place the ham pieces and diced onion into the slow cooker.
2. Pour the beef broth over the ham and onion, covering everything well.
3. Cover and cook on low for 4 to 5 hours, until the onion is tender and the ham is hot and flavorful throughout.
4. Stir in the egg noodles, making sure they are mostly submerged in the hot broth. Cover again and cook on high for 20 to 30 minutes, or until the noodles are tender.
5. Ladle into bowls and serve hot, with some broth in every serving.
Variations & Tips
Add a little creaminess: If you want a softer, richer finish, stir in a spoonful or two of sour cream right before serving. It will give the broth a slightly creamy body without taking away that homestyle character.
Use different pasta shapes: Egg noodles are especially fitting here, but small shells, elbow macaroni, or broken fettuccine will also do the job. Just keep an eye on the timing, since smaller pasta can cook faster in the slow cooker.
Make it heartier: A couple of chopped carrots or celery stalks can be added with the onion if you do not mind stepping past the strict four-ingredient idea. That little addition makes it feel even more like an old farmstead soup supper.
Mind the salt: Ham and broth can both be salty, so taste before adding any seasoning. Often this dish needs nothing more than a little black pepper at the table.
Best texture tip: Add the pasta near the end and not at the beginning. If it cooks too long, it can soak up too much broth and turn overly soft, and this dish is at its best when the noodles are tender but still have a bit of body.